Taho

Ingredients

Instructions

1. 1

   Bring 500 ml water to a full boil in a small saucepan. Add the small quick-cooking tapioca pearls and stir immediately so they do not clump on the bottom.

2. 2

   Cook the tapioca pearls for 8-10 minutes, stirring often, until most pearls turn translucent with only tiny white centers remaining. Turn off the heat, cover, and let them sit for 2 minutes to finish turning clear.

3. 3

   While the pearls cook, combine the brown sugar and 120 ml water in another small saucepan. Bring to a simmer over medium heat, stirring until the sugar dissolves completely, then simmer for 2-3 minutes until slightly thickened. Stir in the vanilla extract. The syrup should lightly coat a spoon but still pour easily.

4. 4

   Warm the silken tofu gently. If using a microwave, spoon it into a heatproof bowl and heat for 1-2 minutes until hot but still delicate. If using the stovetop, set the tofu in a heatproof bowl over barely simmering water for 3-4 minutes. Do not boil or stir aggressively, or it will break too much.

5. 5

   Drain the cooked tapioca pearls through a fine sieve, then add them directly to the warm arnibal syrup so they stay soft and glossy. Stir gently to coat.

6. 6

   To serve, divide the warm silken tofu between 2 bowls or glasses. Spoon the hot arnibal and tapioca pearls over the top. Serve immediately while the tofu is warm and silky.

Nutrition per serving

Notes

• •Use the smallest quick-cooking tapioca pearls you can find; regular large boba will not fit the 15-minute time limit.
• •For a more traditional depth, replace part of the brown sugar with dark muscovado if available.
• •If the syrup thickens too much as it stands, loosen it with 1-2 teaspoons of hot water.
• •Taho is best eaten immediately; refrigerated leftovers lose the fresh, silky texture.

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